Strawberry soup with melon balls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Strawberries; rinsed and hulled |
| ½ | cup | Superfine sugar |
| ¼ | cup | Raspberry or red currant jelly |
| 2 | tablespoons | Kirschwasser; triple sec or cointreau |
| ¼ | cup | Orange juice; or more to taste |
| 1 | large | Casaba; seeded, cut into cubes or spheres, or 2 ripe cantaloupe |
Directions
Puree strawberries with sugar in a food processor or blender and pass through a sieve.
In a saucepan heat the jelly with Kirsch just until dissolved. Remove from heat and add pureed strawberries and orange juice. Return saucepan to the heat and thin mixture with more juice to make a "soup-like" mixture; heat just until warm - don't overheat or you will destroy the flavor of the fruit.
Ladle out soup and float melon balls over the top.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6718 Posted to MC-Recipe Digest V1 #727 by 4paws@... (Shermeyer-Gail) on Aug 08, 1997